Gluten-Free Food Science and Technology
June 2009, Wiley-Blackwell
This price is valid for United States. Change location to view local pricing and availability.
Other Available Formats: E-book
This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research.
Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland
Also available from Wiley-Blackwell
Management of Food Allergens
Edited by J. Coutts and R. Fielder
Bakery Manufacture and Quality - Water Control and Effects
S. Cauvain and L. Young
Whole Grains and Health
Edited by L. Marquart et al